Saturday, September 18, 2010

Pico de Gallo

Another great fresh salsa while the garden is overflowing with goodness...

Recipe from: Our Best Bites

About 3 Roma tomatoes
1 smallish jalapeno pepper
1/2 small onion I used a red one
Freshly squeezed lime juice (use 1/2 lime for a little zing, use the whole thing for distinct lime flavor. I used the whole thing)
A very generous pinch of chopped cilantro, about 1/4 c.
Kosher Salt, to taste

Chop tomatoes, onion, and jalapeno.Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want to walk on the limey side, add a little more.

Add cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired.

This is best if it stands for a few hours before you serve it, but it also may (okay, will) get a little wet in the bottom of the bowl, so you might want to strain it before serving it.

No comments:

Post a Comment